Nandos Inspired Boujee Bowls

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RECIPE

Bismillah hir Rahman nir Raheem

(Serves 4 bowls) 1/2kg chicken fillet strips 2 & ½ teaspoons chilli powder Salt to taste 1 tablespoon crushed garlic ½ teaspoon tumeric powder 1 teaspoon crushed black pepper 1 lemon ½ cup Nandos sauce 2 tablespoons olive oil 2 red peppers 2 x 400g sweetcorn 6 x baby spinach leaves per bowl Method: Step 1: Make Nandos savoury rice recipe below Step 2: Marinate 1/2kg chicken strips in: Crushed garlic 2 teaspoons chilli powder Salt to taste Olive oil Squeeze lemon Crushed black pepper Tumeric powder Nandos sauce Marinate overnight or up to 6 hours Cook in the oven @ 180 degrees Till chicken is dry but still moist. Step 3: Roughly cut large cubes of pepper Strain both cans of sweetcorn Step 4: Heat ¼ cup olive oil in a large frying pan. Add the sweetcorn & red pepper and stir fry. Step 5: Add salt and pepper to taste with red chilli flakes and stir fry till pepper is soft but crunchy. Set aside. Step 6: Take serving bowls and add ½ cup cooked savoury rice in each bowl, followed by the chicken on one side, on the other side peppers and then on the other side corn. Topped with baby spinach. Step 7: Drizzle little mild or hot Nandos sauce (room temperature) over the chicken and serve immediately. Nandos Inspired savoury rice Recipe credit Behind Kitchen Doors by Tasneem Patel Picture credit: Fatima A Latif @_culinaryinspiration_ Bismillah hir Rahman nir Raheem Ingredients 1 cup rice ½ teaspoon tumeric powder Salt to taste ½ onion thinly sliced ½ carrot cubed ½ red pepper cubed 1 teaspoon chilli flakes 1 teaspoon peri peri powder 1 teaspoon spice for rice 2 tablespoons oil 1 teaspoon Aromat (a South African Spice) 2 teaspoons Nandos sauce (I used mild) Method: 1. Boil rice in 2 cups water with tumeric and salt to taste till rice is soft. Strain and set aside. 2. In a large deep frying pan heat oil, add onions, carrots, and pepper and allow to soften. 3. Add peri peri powder, spice for rice, Aromat (a South African Spice), chilli flakes and stir fry for 2 minutes. 4. Add the cooked rice to the frying pan and give a good mix. 5. Add Nandos sauce, mix again and serve. Enjoy. Adaptations by Fatima A Latif I cooked the chicken in a pot and not in the oven. Keep chicken saucy. I used tastic rice for the savoury rice.

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